A place for learning about and cooking delicious food!
If you love fish you definitely have a favorite. Most people tend to go for the classic fish and chips and don’t get me wrong I love a good fried fish, but this parmesan crusted cod with lemon butter sauce beats them all! It’s flaky …
This is one of those meals where you can really impress your friends and family. The final result of salmon wellington is stunning and who wouldn’t love digging into that golden puff pastry? The secret is that it’s actually really easy to execute. It is …
World peace is a long way from happening but if you give a stranger a muffin, how could they not be happy? These particular spiced chocolate chip muffins are deliciously soft and moist with a crunchy muffin top. The cinnamon and nutmeg work together to make the chocolate stand out. I’ve tried many different combinations of ingredients and techniques and this one is by far the best.
This muffin recipe couldn’t be any easier. You can bang these out in less than an hour. The batter comes together in minutes, so you just have to wait and watch them floof in the oven. Try not to drool when the smell of these little treats hits your nose.
So the reason you want to start your bake at a higher temperature is to ensure that you get that quintessential muffin top that everyone loves. You essentially shock the dough and cause the leavening agents inside to rise rapidly and crisp on top. However you don’t want it to burn, 5 minutes is usually enough time to achieve this.
Buttermilk isn’t always a common household ingredient. Unless you love making fried chicken as much as I do. The reason I use buttermilk is because the acidity in it makes that wonderful fluffy yet crumbly texture that makes a muffin taste like a muffin. If you don’t have any, you can easily substitute this for another dairy; milk, sour cream, yogurt, or even heavy cream are all viable options.
You can also make a “quick” buttermilk if you have whole milk. Just add a tablespoon of lemon juice or white vinegar to 1 cup of milk and allow it sit for about 10 minutes. You should see the milk start to curdle.
Preheat the oven to 425 degrees F. Line muffin cups with liners. Spray the liners with cooking spray. Set aside. Place the butter into a microwave safe bowl and melt. Set aside and allow to cool.
In a large bowl, sift together flour, baking powder, and baking soda.
Then add the sugar, cinnamon, nutmeg, and salt. Set aside.
In a small bowl, whisk together melted & cooled butter, vanilla extract, eggs, and buttermilk until egg yolks are broken and blended. Mixture may be lumpy – this is okay.
Pour wet ingredients into dry ingredients. Use a spatula to stir, scraping along the bottom and pressing down on top. Stop mixing as soon as the dry ingredients have all been moistened. Batter should be very thick (like cookie dough) and a little lumpy. It is super important that you don’t overmix the dough.
Once combined, mix in chocolate chips.
Fill each cup in the muffin tin to be completely full, roughly 1/4 to 1/3 cup of muffin mix. If desired, press extra chocolate chips on top of the batter and sprinkle with coarse sugar.
Bake for 5 minutes then lower the temp to 350 degrees F and bake another 13 -15 minutes or until tops of muffins are puffed and golden brown.
Let muffins cool for a few minutes before removing them from the muffin tin. Serve immediately.
What is a Dutch Baby? A Dutch baby, also known as a German pancake is a giant American popover. Dutch babies are baked in the oven unlike your typical pancakes. It also contains no leavening ingredients like baking powder. This means that it will deflate …
What is a Dutch Baby? A Dutch baby, also known as a German pancake is a giant American popover. Dutch babies are baked in the oven, unlike your typical pancakes. It also contains no leavening ingredients like baking powder. This means that it will deflate …
You can ask anyone who knows me and then will all agree; I will take any excuse to eat potatoes. Mashed, fried, roasted, baked, there are so many ways you can eat this delicious spud. So needless to say I’ve made MANY roasted potato recipes. I’ve been changing and refining my version of this recipe for years and I finally feel like I’ve hit the potato jackpot. These roasted potatoes are super crispy on the outside and creamy on the inside. The garlic and herbs toasted in fat, make this dish extra indulgent. The best thing about it is how easy it is to make and that it’ll go with almost any main dish.
The special trick to get these roasted potatoes super crispy is one ingredient, baking soda. By adding baking soda to the boiling water you pull out the starch from inside the potatoes. This creates a mushy exterior that cripses up beautifully when you put the potatoes in the oven. Don’t skip this super important step!
Boiling the potatoes first also keeps them from drying out when put in the oven. While you can roast raw potatoes, boiling will ensure that the final product is extra creamy and delicious.
So in my version of the best roasted potatoes I use Yukon Gold Potatoes. You are totally welcome to use your preferred type. The reason I chose Yukon Gold was simple, they have a ton of starch compared to other potatoes. Russets, Idaho and Red potatoes are also valid choices. I would not recommend sweet potatoes though, because their sugar content will change the texture and can even come out a little gummy. No matter which potato you decide to use make sure you peel them. You won’t get as crunchy of a crust if you leave the peels on.
So this recipe is the best because of its flavor and if you didn’t know, fat adds a ton of flavor. This is definitely not a “healthy” recipe, but sometimes you just need to indulge. I prefer to use butter but you can also use any type of fat you’d like. Other delicious alternatives include; bacon fat, duck fat, or even olive oil. All of them will transform the taste but none of them are a wrong choice.
Then to enhance the flavor even more, I decided to add roast garlic to the fat, along with herbs and seasonings. Toasting the garlic and seasonings in the fat then straining them out ensures that they don’t burn in the oven. All the flavor from them is still infused into the potatoes. Plus they make a great garnish at the end.
Braised Chicken with Bacon Cream Sauce
Adjust oven rack to center position and preheat oven to 400°F. Peel and cut the potatoes into equal 1/2 inch to 1 inch cubes and place into a large pot.
Cover with water, approximately 1 inch above the potatoes.
Heat the potatoes over high heat until boiling. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 6 minutes after returning to a boil.
Meanwhile, combine your preferred fat and garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes. Add in your herbs/spices and cook about a minute more or until fragrant. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/herb mixture aside.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Add in the infused fat, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed paste has built up on the potato chunks. This will become the crispy bits in the oven.
Transfer potatoes to a large rimmed, parchment lined baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and turning them a few times during cooking, about 30 to 40 minutes longer.
Sprinkle the garlic/herb mixture and minced parsley on top of the potatoes. Toss to coat and season with more salt and pepper to taste. Serve immediately.
About the recipe: Many recipes have ambiguous origins and Red Beans and Rice is one of them. There are many rumors’ and claims, but no one singular story. You’ll find a bean and rice dish in almost every culture, as it’s inexpensive and filling. The …
About this recipe: This braised chicken takes a little bit of time to cook but the outcome is so worth it. You will impress your whole family with this elegant comfort food. This braised chicken and bacon cream sauce is inspired by french techniques and …